I tried out this millet pulao which turned so good!
I had some boiled chickpeas that I added to this yummy vegetable pulao. Taste and health in every mouthful loaded with juicy steamed vegetables.
This is what I call a real one-pot meal!
Kodo millet: ¼ cup
Mixed vegetables: ½ -3/4 cup (carrots, beans, cauliflower, potato, capsicum, cut into even-sized cubes)
Tomato: 1/4 cup
Green chili: 1 nos
Onion: ¼ cup (chopped)
Ginger: 1 inch
Garlic: 5 cloves
Cumin powder: ½ tsp
Coriander powder: ½ tsp
Garam masala Powder: ½ tsp
Rock salt: to taste
Coriander leaves: 2tbsp
Cumin seeds: ½ tsp
Soak millets for 2 hrs.
Cook in 3 times water until cooked soft. Fluff it up with a fork and leave aside to cool.
Steam all vegetables and keep aside.
Make a paste of tomato, onion, ginger, garlic and green chili.
Heat a pan, add cumin seeds, when it splutters add the ground paste and sauté until the raw smell is gone.
Add cumin powder, garam masala powder, coriander powder and sauté for 2 minutes.
Add to it the cooked millets to combine well.
Add the steamed vegetables and mix gently. Stir in chopped coriander leaves.
Turn off the flame and cover and leave to rest for 5 minutes.
Serve hot with raita
You can use little millet/barnyard millet or foxtail millet in this recipe.
I added some boiled chickpeas, it is optional. You could also add boiled peanuts.
Food group: millets and vegetables
Together this combination can be a meal by itself.
Millets are gluten-free, rich in fibre and high in nutritional value. They are a good option to add variety to your meals or when you want to go grain-free.
Raw and steamed vegetables are great to make a meal filling, refreshing and contain enzymes that help with digestion.
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